This Caesar Salad Dressing has been on my monthly menu since the first time I made it. Well, twice in a month to be specific.
Caesar Salad Dressing is one of the common salad dressings that it doesn’t need introduction at all. Am I right?
I’ve seen different versions of Caesar Salad Dressing – with and without egg yolk, anchovy-free, ones that use mayo or sour cream, and a lot more.
At first, I was doubtful about making my own version of this dressing because of the anchovy. I haven’t tried making salad dressing with fish in it. But I thought I’d give it try instead of using store-bought. I love mayo-based salad dressings so I settled with mayo and didn’t use fresh egg yolk.
This dressing requires extra effort especially when you are using anchovy fillets because you need to blend them with the rest of the ingredients. If you are using anchovy paste, I think a wire whisk will do the mixing job.
I love how this turned out – creamy, tangy, tasty! Loving it so much just like my version of Thousand Island Dressing.
I can finally say that I am so proud of myself for being so consistent in eating salads. Thanks to homemade salad dressings.
NOTES ON CAESAR SALAD DRESSING:
- Use the best mayo or your favorite mayo
- Instead of anchovy fillets, you can use anchovy paste (1 tsp for this recipe)
- Freshly grated Parmigiano-Reggiano/parmesan will give better results than the pre-grated ones
WANNA SEE HOW I MADE THIS?
I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!
I am sharing this at Full Plate Thursday, 597 | What’s for Dinner? Sunday Link up #376 | Lou Lou Girls Fabulous Party 433 | Fiesta Friday #442
Caesar Salad Dressing
Homemade Caesar Salad Dressing is much better than store-bought – it’s creamy, tangy and tasty!
Ingredients
- 1 cup mayo
- ½ cup freshly grated Parmigiano-Reggiano/parmesan
- 2 garlic cloves finely chopped
- 3 anchovy fillets sliced into smaller pieces
- 1 tsp Worcestershire sauce
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt & pepper to taste
Instructions
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Add all the ingredients in a blender and blend until smooth.
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Transfer to a container (preferably a glass) and chill until ready to use.
Recipe Notes
- Use the best mayo or your favorite mayo
- Instead of anchovy fillets, you can use anchovy paste (1 tsp for this recipe)
- Freshly grated Parmigiano-Reggiano/parmesan will give better results than the pre-grated ones
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).
Thanks a bunch for spending your precious time with me!
